Original Ramen (i-e-kei) Recipe

Prepare bones

Blanch the pork bones: place bones in a large pot, cover with cold water (about 2–3 liters), bring to a rolling boil for 10 minutes. Skim scum, drain bones and rinse under cold water to remove impurities. Clean the pot.

Make broth

Return cleaned bones to the large pot and add 4 liters fresh water. Add halved onion, smashed garlic, sliced ginger, kombu and dried shiitake. Bring to a boil over high heat, then reduce to a vigorous simmer. Simmer uncovered for 6–8 hours, occasionally skimming foam and fat from the surface. If foam builds up, skim to keep broth clear. Add a little more water if the level drops excessively.

Finish broth

After simmering, remove kombu and discard. Strain broth through a fine sieve or cheesecloth into a clean pot. Discard solids. Stir in 120 ml Iekei-style tare, 2 tbs vegetable oil, 1 tsp salt and 1 tsp soy sauce to taste. Keep broth hot on low heat while assembling bowls. Adjust saltiness with small amounts of tare or soy.

Roll and sear (optional)

Roll the pork belly tightly and tie with kitchen twine into a neat log. Lightly sear all sides in a hot skillet to develop color (optional but recommended) for 2–3 minutes total.

Braise chashu

In a pot, combine 800 ml water, 120 ml soy sauce, 120 ml mirin, 60 ml sake, 50 g brown sugar, 3 smashed garlic cloves, sliced ginger and white part of 1 green onion. Add the pork belly, bring to a gentle simmer, then reduce heat to low and braise partially covered for 1.5–2 hours, turning occasionally so it braises evenly. The internal temperature should be tender (about 90–95°C/195–205°F when measured in the thickest part) and fork-tender.

Cool and slice

Remove pork from braising liquid and let rest until warm (or cool and refrigerate overnight to make slicing cleaner). Reserve braising liquid to brush on slices or to add to the soup if desired. Slice into 6–8 mm thick rounds to yield 1 piece per bowl.

Prepare eggs

Bring a small pot of water to a boil. Gently lower eggs and cook for 6 minutes for jammy yolks. Immediately transfer to ice water bath for 5 minutes, then peel and halve. If you prefer firmer yolks, cook 7–8 minutes.

Blanch spinach

Bring a small pot of water to a boil, add a pinch of salt. Blanch spinach for 15–30 seconds until bright green and wilted. Remove, plunge into ice water to stop cooking, then squeeze out excess water and portion 40 g per bowl (80 g total). Toss with 1 tsp sesame oil to season.

Cook noodles

Bring a large pot of water to a rolling boil. Cook 1 portion of fresh ramen noodles per bowl according to package instructions (usually 60–90 seconds for fresh). Stir gently to prevent sticking, then drain using a colander or noodle strainer. Do not rinse.

Assemble bowls

Place cooked noodles in a warmed bowl. Pour 500 ml of hot ramen broth over the noodles (adjust to bowl size and preferred soup level). Arrange toppings: 1 rolled slice of chashu (place in center or to the side), 3 nori sheets placed upright at the back, about 40 g seasoned spinach on one side, 1–2 Naruto slices on top, one halved soft-boiled egg, and a sprinkle of sliced scallions and toasted sesame seeds. Add the reserved braising liquid (1–2 tbsp) to each bowl if you want extra pork flavor. Drizzle 1 tsp sesame oil over the surface if desired.

Serve immediately with chopsticks and a soup spoon. Eat while hot.